Press and daily Dakotaian. (Yankton, Dakota Territory [S.D.]) 1880-1889, 1887-07-08
ress ald 9akptaian
rAg ICE CHEST.
Dangers which Lurk In those ErigId
Haaanfnnlaa- n q aaual. MaaA.aua Z.

Dangers Which Eurk In those Erigid
Neceptacles-TaO Much Goodness.
Minneapolis, journal: .Its spoiled,
mum, are nuff Z said the hired girl to o
Franklin avenue lady as she brought a
plate OF plss!k saops from the refrigerator
for breakfast Sunday morning. "Fhe
butcher said it wa good. He'd had it
on ice nllthe time AMI put it on ice as
oon as / got IL homes 1t couldn't nv
been an hour out OF the ice-box alto
lgether."
But the meat was spoiled aud SO was
the roast that had been provided for the
dinner.
A good many Minneapolis ladies' have
had the same experience these hOi
summer days and nave began to think
that being IN the ics-box causes fresh
meat to spoil quickly. The idea il
founded on fact
why does meat or poultry not keep
SO we'll after it has been on ice?' was
asked OF q chemist who has made food
examination Especially.
Because it simply arrests the natural
change, which goes on in an ineipieni
and ineiduous way all the willis; how
ever. When brought into q normal
summer atmosphere the decomposition
sets in with rapid strides, and the meal
spOils slmost before it can be carried
home. And the same thing is true Of
fish and eggs and milk and fruit and
butter--in fact all food is injured ty
contract with or contig uity&o lce.n
sShonld meat be eaten, then, fresh
killed 2"
by no means. But 1t should be
bought fresh and without being colorsd
artiicialiy, ii possible, and kept for 4
limited time at home in q moderately
cool place until seasoned. Fish 10 bet
ter cooked as oon rs caught, if no.
cured.
Eggs, though, are perhaps the most
liable to dangerous change when kept
as they commonly are, for months on
ice before BENG put in the market, No
there is no danger CT their becoming
oyer-ripe IN the ordinarily offensive
manner that deceives no one, however
much the victim of misplaced confidence
may be disguised. They are subjecE to
the peculiar fungoid growth, easily de-
tected by the microscope, and recognized
by experts in q musty taste, which is
very dangerous to these of delicately
interiors.
Another instance" he continued, ftol
the injurious effects of cooling food il
seen in milk. Among many honest Soul
milk ia enjoyed as an article of diet. un-
der the name of .clabber,' or 'dicke milcb,
as the Germans call il, This, however
Is rapidly :loting tavor from the fact thai
milk which has been cooled, as it very
frequently is before being sold in the
city. becomes offensive before it cnrdles
Milk commences to undergo change Just
80 soon as it leaves the cow, and the blus
ESoior which 1t acquires when kept hA.
been recognized as caused by the forma
tion OF q fnngoid or bacterian growth,
|1tis also peculiarly absorptiye of germs
or odors, and should be kept with relig
ioua care from the time of Its ~productior
until it reaches the
"Ihe recent cases Of Ho-cRllsd ice.
cream poisoning are undoubtedly trace
able to the development of this incipien'
decomposition in connection with the
havoripg Ingredients, through she time
during which the cream is kept freezing
or cooled being nnduly and unusually
extended in excepSiongi instances.
"The change in milk that is not arti-
hoAhlly cool5u pFoce6uH tnIOuBH reBuiai
stages, in nome of which, until the mold
ly period sets in is IL unhealthy. III
may be diverted to alcoholic fermenta-
tion after the removal Of the butter
when it becomes koumyss, and,i boiled
will be preserved by the carboiic acid
gas generated. Or, il evaporeted and
mixed with sugar, it forms a healthy
enough article OF food, as condensed
milk.
.Bnt milk should not be kept over o
very limitedStime on ice and in any case
the Temperature should not be reduced
below 60 degrees il dangerous changes
would be avoided"